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Eggplant Ravioli with Oil & Garlic Sauce

My anticipation kept rising as I waited for my meal to arrive as the portions served to those around me were ginormous.  The woman sitting to my right had a portion of ziti large enough to serve a family of four, which made me very happy as that woman is my wife, and I knew immediately that I would be eating her leftovers the following night.  My portion of Eggplant Ravioli was certainly generous but alas only enough for perhaps a meal and a half.

I ordered a bit off the menu for this meal.  The eggplant ravioli normally comes with a cream sauce, but I thought an oil and garlic would be a bit lighter.  The over-sized ravioli stuffed with eggplant were served with additional pieces of eggplant in a subtle sauce.  The food tasted as if it came from your grandmother’s kitchen.  I would have preferred the flavors to be a little more intense, a little more complex, which would have taken the meal from good home cooking to a foodie’s delight.  It is important to note, however, that the leftovers from my meal (and for that matter from the meal of that lovely woman sitting to my right) tasted even better the following night.  Home cooking always does. -JD

Reviewed at Ziti’s Italian Trattoria.

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Ravioli Ricardo

Ravioli Ricardo at Piccolo's

Restaurant: Piccolo’s, Shrewsbury Street

As it appears in the menu: Veal and Ricotta stuffed pasta, mushrooms, prosciutto, fresh sage, white wine sauce with goat cheese.

The Facts: The pasta is cooked perfectly with a sauce that is full of flavor—like a lovely wine gravy, oak brown and not too thin, sticking to the pasta perfectly. Ribbons of prosciutto add a nice

Foodie’s Review: The lovely waitress gave a high review and I agree with her “talking it up.” Beautifully plated, the sauce was spread lightly over delicious raviolis that was only enhanced by the goat cheese crumbled on top. The variety of complex flavors and textures come together in a manner that most may not be accustomed to, but was a wild success in my book.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in April 2011.